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All are 240v apart from the PROBREEZE dehumidifier which if I recall is 9v? I had to modify the combination 3 pin plug/transformer unit so I could wire it direct to the 240v humidifier output. (You could just put a normal 3pin socket on the end and plug it in as normal).

Next question is on drying times. I’ve just weighed mine after 3 days fermentation and 7 days drying at 9 Deg C and 85% RH dropping to 76%RH. They’ve lost on average 19% of their green weight. As the recipe calls for 35-40% loss and gives an expected time of 4-8 weeks is that too much too fast? I wasn’t expecting that much tbh. Does the drying process slow down the more moisture is lost?

So looking into this I think the internal fan, although very weak so I thought, has wreaked having in my plan. Having given the chorizo’s a good ‘feel’ they do not feel particularly ‘firm’ or ‘hard’ (they actually feel like ‘raw’ uncooked sausages) so I’m thinking that any case hardening isn’t too severe although the inside may be considerable moister than the outer layer. To that end I’ve cranked the humidity back up to 85% RH and will leave it there for a week or so and see if we can’t reverse this. Thoughts??

Whilst slow and steady weight loss is the ideal, I'm not particularly surprised by a 19% loss in 10 days with a 32-38mm casing. I'd reduce or stop the use of the fan though and just gradually reduce the RH. A temp of 12°C would give slightly more water in the air than 9°C which may partially account for the quicker drop even though it is mitigated by the lower temperature.

Phil, as soon as the fan was mentioned I disconnected it and it’s not been on now for 4 days. The sausages have a shrivelled appearance which concerns me. I’ll take a picture in a kit to show what I mean. I’ve increased the RH a bit and will check again in a few days. Is this something that can be rectified?

UPDATE: weighed them yesterday and got an average of 25% weight loss from green (+/-1% across them). Thats a weight loss of 6% in a week which is much more as I was expecting and very heartening. They still feel quite soft to the squeeze though.

After chatting with my missus she reminded me that the day after I hung them there were pools of liquid under them (tainted with the pimenton colour so I know it wasnt all condensation) I reckon that liquid accounts for a large amount of the initial weight loss? The recipe had a small amount of white wine in it and although the mix didnt feel too wet it obviously was.